Homemade Baked Pinto Beans
Making your own beans will save you money if you are buying them in cans.
Very easy to make with only 4 ingredients.
3 cups of beans (I used Pinto Beans)
Half Medium Size-Onion
3-4 Garlic Cloves
Salt
Instructions:
Wash your beans
In a large stockpot, fill with water (3/4 full )
Once it comes to a boil add your beans and let them cook on low to medium heat for 1-2 hours. Check on them often. Add more water if needed.
Add the garlic, onion, and salt. Cook for another 30min to an hour.
If you use a crockpot, add the onion and garlic at the beginning.
Once they are done you can fry them or serve them as is.
Make sure they have completely cooled before refrigerating.
The SECRET to Making the BEST REFRIED BEANS at Home, Better than any AUTHENTIC MEXICAN RESTAURANT
Hello my beautiful fam!! Welcome to the heart of my home, my kitchen!!!!! ????????♥️???????? ❤️
It’s another beautiful day and today we are taking it back to the basics, how to make the best refried beans now let me tell you the secret to have the best refried beans is to use lard or bacon fat! I n ow I know it’s not the healthiest but this this changes the flavor and just tastes so much better if you looking for a healthy alternative, use your choice of oil . ???? ☺️???? I hope you enjoy it as much as we do and if you do please let me know in the comments and if you new here, welcome, become part of our family it is FREE, just hit that subscribe bottom ☺️ I promise you, you will not regret it ♥️ love you all thank you again got joining us today!
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✅ the longer you allow them to cook in the pan the thicker and drier the beans will get!
** cook over medium-low heat and always make sure the beans have water while cooking
Ingredients:
1 lb pinto beans or your choice
2 tbsp bacon fat or lard
1/2 onion
1 jalapeño
1 cup bean broth
Cheese (optional)
1 Servíng of love ????
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You Can't Have A Cookout Without THIS! (Best Baked Beans Ever)
These Cowboy Baked Beans are life changing! Add this to your next cookout menu and thank me later!
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Shopping List:
1lb Ground Beef
1/2 cup brown sugar
1 jalapeno
1 onion
1/4 cup ketchup
1/4 cup bbq sauce
2 tbsps yellow mustard
1 tbsp dijon mustard
1-2 tsps better than bouillon
4-5 slices thick cut bacon
1 tbsp hot sauce
2 tsps worcestershire sauce
34 oz buschs baked beans
16 oz black beans
1 tbsp apple cider vinegar
1 tbsp garlic
green onion
salt, pepper, garlic, onion powder, smoked paprika
Directions:
Drain black and white beans and chop veggies. Start by cooking your bacon until crispy, and then add your veggies. Cook for 3-4 minutes until tender and then add in garlic and better than bouillon. Mix to combine. Add in ground beef and cook until no longer pink. Add beans and mix to combine. Add brown sugar, worcestershire and hot sauce, bbq sauce, ketchup, and mustard. Mix well and then begin to season to taste. Simmer for at least 30 minutes on low. Taste as you go and adjust the seasoning per your preference.
Texas Homestyle Pinto Beans Recipe Tutorial S5 Ep 506
Here is a memorable and delicious Pinto Bean Recipe and everything you'll need to know to make fantastic pinto beans. This video teaches how to make pinto beans.
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Red beans and rice | Southern U.S. style
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Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.
The Best Mexican Rice and Beans You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef Saúl Montiel demonstrates how to make rich, creamy, and flavorful rice and beans–a classic Mexican side dish.
Director: Debbie Wong
Director of Photography: Eric Brouse
Editor: JC Scruggs; Micah Phillips
Talent: Saul Montiel
Director of Culinary Production: Kelly Janke
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Erron Francis
Audio Engineer: Mariya Chulichkova
Production Assistant: Noah Belsky
Staff Editorial Consultant: Ryan Harrington
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
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